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Fish Tacos with Grapefruit Salsa

This light Mexican dinner is the perfect meal on a hot summer's evening. The crunchy taco shells hold all the wonderful flavours of the fish and salsa together, while the avocado provides a soft and delicate balance.

My recipe is:

Lighter option

Plenty of fruit or veg

Deliciously fishy

Plenty of fruit or veg

Why should your recipe win?
It is something different - a twist on a traditional Mexican dish that wouldn't feel out of place in England on a warm night! Instead of using minced beef and a packet of spice mix, this is a wonderful way to create something completely homemade and offer those at your dinner table a real treat.

Method

Prepare the salsa by combining the grapefruit, avocado, chives, orange juice, lime juice, and chipotle paste with a little bit of olive oil and some salt and pepper. Leave for 30 minutes.
Season the halibut fillet. Heat a griddle pan with the remaining olive oil and cook the fish for about 5 minutes on each side, or until just done.
Remove from the heat, cool slightly, then pull apart into large flakes.
Line each taco shell with a lettuce leaf and chunks of fish. Spoon the salsa on top and serve